Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1887-01-19
FOR THE HOUSEWIFE.
TO IRON SHIRTS.

TO IRON SHIFTS.
Iron the entire shirt first, then pass
q cloth wrung from cold water over
the bosom, Icy under it q bosom
board, draw the linen perfectly
straight end take care to leave no
wrinkles; ii you iron them in you have
to moisten the spot, ana it rarely
looks well after. Be careful to raise
any plaits there may be with your
iron, so that it does not remain plas-
tered to the under surface; and, above
all things, iron until it is dry. This
ironing each article until it is dry is
very Important, as it gives that
smooth, crisp feeling to linen which
shows the difference between good and
bad ironing. If any article is put to
air while damp it will dry rough.
APPLE MERNGUE.
Prepare six large, tart apples for
sauce. While hot put in g. piece of
butter the size Of an egg. When cold,
add a cup OF fine cracker crumbs, the
yolks of three eggs well beaten, a cup
of sweet milk or cream, g little salt,
sugar and nutmeg to taste. Bake In a
large plate, with an under crust ofrich
paste AID q rim Of puff paste. When
done take the whites of three eggs, half
g. teacup of white sugar and q few
drops OF essence of lemon; beat to q
stiff froth, pour over and put back in
to the oven to brown lightly.
MINCED MUTTON WITH POACHED EGG.
The cold mutton left from dinner
may be converted into a very appe-
tizing dish as follows: Cut the meat
into thin slices, and cut these very
fine. Melt an ounce of butter in q
frying-pan, cut up slice of onion and
fry it in the butter; then remove it;
add the meat, a little salt and pepper,
and soup or water to moisten it; when
thoroughly warmed through, put
spoonfuls of it neatly on toast; on top
of the meat place a poached egg.
TO KEEP STOVE CLEAN.
After stove has been biackened it
can be kept looking very well for 8
long time by rubbing it with paper
every morning. Rubbing with paper
is a much nicer way of keeping a tea
kettle, coffee-pot and teapot bright
and clean than the old way of washing
them in suds Rubbing with paper is
also the best way of polishing knives,
tinware and spoons; they shine like
new silver.
RICE CROQUETTES.
Thoroughly wash half a pint of rice;
boil it III g pint of milk thirty min
utes; whip into the hotr;ce two ounces
OF butter, two ounces of sugar, salt
and the yOlks of two eggs. Ii the bat
ter is too stiff add little more milk.
When cold roll it into neat balls or
cones, dip them in beaten egg, roll in
fine bread or cracker crumbs and fry
as you would doughnuts.
OUNCE SNOW.
Quarter five fair-looking ounces and
boil them till they are tender in water,
then peel them and push them through
q coarse sieve. SWeeteu to the taste
and add the whites of three or four
eggs. Then with an egg whisk beat all
to a stiff frotn and pile with g. spoon
upon glass dish and set away in the
ice box, unless it is to be served imme-
diately.
YORKSHIRE PUDDING.
1t should be served as soon as it is
done. Mix six tablespoonful of -four
with one quart of milk and three we'll
beaten eggs, seasoning with a little
salt. Pour in shallow pan creased
with beet drippings and bake for one
hour. Cut into slices and put the
pieces into the pan with the beef for
fifteen minutes; serve in the dish with
the beef.
CHICKEN HASH.
Mince cold roast or boiled chicken,
but not very fine, and to cupful of
meat add too tablespoonfuls of good
butter, half a cup of milk, enough
minced onion to give slight flavor,
and salt, pepper and mace to taste.
Stew it, taking care to stir it; and
serve daintily with a garnish of
parsley. Every particle of bone must
be subtracted.